ugar Free Hazelnut Spread Copycat Nutella
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I love dark chocolate and any type of nut butter, so obviously, I love Nutella but since I am reducing my sugar intake, I decided to make this Sugar Free Nutella Spread.

Homemade Sugar Free Nutella

Friends if you landed in this post it is because you have a serious addiction to Nutella and want a healthier version of it. Am I right? Well, you have come to the right post for a Sugar free Nutella Spread version.


We will be using organic raw and unsweetened ingredients with all its nutrients and vitamins, that will nourish you inside out.

You will need raw hazelnuts if you can find them organic it is a much better choice. You won’t be roasting the hazelnuts, just to warm them up until start realizing their oil, this will help to process them faster. Simply place them into a preheated oven at 180C for about 10-15min. You can use a regular baking sheet for this.

Also, you will need organic unsweetened cacao powder for a rich flavor. I love Sevenhills Wholefoods Organic cacao powder. Although I have tried other brands, I always come back to this one. You could use the cacao powder Dutch process, but I have never tried this, to be honest.

There is no surprise I use Erythritol as a sweetener along with Stevia, but this time I will be introducing Inulin.

You may or not have noticed that many commercial low-carb chocolate bars, protein bars, etc contain inulin. Also, sometimes it’s even included in regular chocolate that contains sugar!

ugar Free Hazelnut Spread Copycat Nutella


Inulin is a natural, prebiotic fiber most often extracted from chicory. In this Sugar free Nutella Spread recipe, inulin has three purposes:

First Inulin neutralizes a bit the cooling effect that Erythritol has because Inulin actually has a slight warming effect.

Second Inulin slows down and reduces crystallization, which is a problem when Erythritol is used.

Third Inulin adds a little bit more sweetness.


In fact, you can use organic cold-pressed coconut oil or hazelnut oil equally for this recipe, but I only had at hand the first one. If you are concerned about the flavor, no worries, you won’t taste it at all.

You have noticed that I am using erythritol, stevia, and cacao powder. What do these 3 ingredients have in common? Well, they are powders so meaning that the mixture will be thick and pasty. Therefore, you will avoid this texture by adding a liquid. For instance, I chose to use coconut oil, but you can certainly use hazelnut oil if you have it.

Make sure you are using a good source of oil, stay away from vegetable oils such as canola, corn, etc. Relay more in nut and seed oils like sunflower, pumpkin, avocado, olive, coconut oil, etc, in their organic cold-pressed version.


I highly recommend using a food processor like my KenWood or KitchenAid. Although, I haven’t tried it in my blender so I can’t tell if will work.

I cannot stress enough this, you need to buy a kitchen scale, please. When it comes to cooking and baking, grams are the most accurate measuring units.

You also will need a silicone spatula, to scrape down the sides of the food processor bowl. For storing the Sugar free Nutella Spread I suggest using a glass jar with a lid. There are lots of different models, I personally like the glass clip top jar with an airtight lid. There are different brands like Ikea or Kilner, although you can use a wide-mouth Mason jar as well.

Great now you are all set, so let’s get started.

Hope you enjoy my recipe and give it a go, snap a picture and tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.

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This is my recipe for Sugar Free Nutella Hazelnut Spread. If you like the recipe then consider sharing it with other Nutella lovers on social media.


Recipe by iKarolinaCourse: Breakfast, Dessert, Recipes, Snack
Serving size


Prep time







  • Preheat your oven to 375°F. Spread the hazelnuts onto a large baking sheet and put them in the preheated oven for 10 minutes.
  • Remove the nuts from the oven and let them cool for a few minutes.
  • If they have the skin, transfer them to a jar with a lid and shake them. It is the best and easy way to peel them off. Another method would be to place the warm nuts onto a clean tea towel and bring all 4 corners of the towel together to form a little bundle. Hold that bundle in one hand and, with the other hand, wiggle the nuts around for a few minutes so that they grind against each other. The friction will cause the skins to fall off the nuts.
  • Transfer the nuts to the bowl of your food processor, being careful to leave all the skins behind. Turn on the food processor on high speed, scraping the bowl from time to time, it will get from crushed nuts into a big thick ball paste. Stop the processor and help yourself with a spatula to break down the big ball. Turn back on again the food processor and repeat the step as much as you need it to. It will eventually turn into creamy butter, about 25 minutes total.
  • Now if you only want hazelnut butter transfer this nut butter to a glass jar with a tight-fitting lid. Ikea and Mason’s jars work great.
  • If you want to continue with the Nutella. Mix in a bowl the unsweetened cacao powder, inulin, erythritol, and stevia powder.
  • Now add the dry mixture to the hazelnut butter in the food processor and turn on a high speed. It will ball up again but it will get smoother after a few minutes. You might want to scrape the sides once in the process to make sure the mix is well combined.
  • Now add the vanilla and stevia liquid and turn on back again at a high speed. It might ball up again so keep blending.
  • Now add the coconut oil melted and blend until smooth*.
  • Transfer to a glass jar with a tight-fitting lid.
  • Let your nut butter rest until the next day to allow their flavor to fully develop. They will keep for several weeks at room temperature or several months in the refrigerator.


  • *Inulin is optional, it will help to decrease the cooling effect flavour that erythritol and polyols have. You can leave it out if you don’t have any, and if you use any other sweetener like allulose, stevia powder, or coconut sugar.
  • **If you wanted the consistency to be smoother and runnier feel free to double or triple the amount of coconut oil until has reached your desired consistency.
  • ** You can substitute coconut oil for hazelnut oil for a richer intense flavor.
  • I do not recommend using sugar-free maple syrup-like Lakanto for this recipe, due to its content of tapioca flour and xanthan gum. I will make the mixture incredibly thicker and hard to work with. Your blender will suffer and the consistency will not change. I made this mistake once.
  • Remember to calculate the net carbs you need to subtract the fiber and sugar alcohol from the total carb. I.e. net carb = total carb – fiber – sugar alcohol in this recipe would be Net carb = 4.2 – 1.9 – 3.125 = 0.075. This means that the NET CARB per 15g is 0.075g

Nutrition Facts

14 servings per container

Serving Size15g

  • Amount Per ServingCalories72
  • % Daily Value *
  • Total Fat 6.3g 10%
    • Saturated Fat 0.9g 5%
    • Trans Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 14.6mg 1%
  • Potassium 31.8mg 1%
  • Total Carbohydrate 4.2g 2%
    • Dietary Fiber 1.9g 8%
    • Sugars 0.4g
  • Protein 2g 4%

  • Calcium 0.3%
  • Iron 2.1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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